Indian Spiced Chicken Kebabs
Make the marinade by placing the yoghurt in a small mixing bowl and adding the crushed garlic, grated ginger, salt, turmeric, garam masala, split cardamom pods, fresh coriander and cayenne/chilli. Mix well.
Place the chicken breast on a chopping board and cut into small 2 or 3 cm cubes and divide onto four skewers. (Do not pack too tight onto skewers or the chicken will take longer to cook through.)
Lay the chicken skewers on a plate and cover generously with the yoghurt marinade. Any leftover can be used to baste the kebabs while they are grilling.
Leave to marinade for up to 24hrs or cook straight away. Turning from time to time over hot coals or under a grill until golden brown all over and the chicken is thoroughly cooked through.